And some things say more easily around a table

Forgotten, the meal of past Affairs where it passed more than two hours at table, drink coffee, or shooters. Globalization requires, this French exception tends to disappear, except when companies receive foreign VIP. Based on this finding, Sofitel has soon import in Paris his "45-minute lunch", a highly successful in its facilities in the United States. The concept Guarantee to the customer, for about $ 30, a full meal served in a large plate design containing entry, dish, dessert. All within an hour. "The requirement of effectiveness prevails in the United States has led us to launch this product out there, but the French are ripe to adopt it," says Stéphane Lacroix, Director of the Sofitel brand.

Will not pressure on results eventually make obsolete this rite of the life of the business No risk, believes Dominique Franchot, HRD group Eramet, which considers it inevitable: "feel of the meal helps deepen the dialogue. And some things say more easily around a table. "Business luncheons are used to put oil in the professional relationship of any kind and now well extend beyond the traditional bites of the provider that invites his client. "I in have already organized with a high level framework negotiated departure seemed difficult." "It took us two hours, but there is a consensus reached," remembers Dominique Franchot. In a life of Office where relations saw to zapping mode, the business dinner is often an oasis from the disturbances of any kind: no emails pounding on the screen, and impromptu visitor seeking you to address a pressing detail. And above all, step of telephone ringing, that can be taken sentence to extinguish her laptop in arriving at the restaurant.

Everything is meaning

Whatever their reasons, business luncheons are part of these managerial rites where the logic of the don and the contre-don is exercised in full. That it leaps are equal, managers and employees, suppliers and customers, social partners, nothing is free, everything is significant. Tell me who and where, I will tell you what report (authority, allegiance, partnership, complicity or compliance) maintain the guests. This is why those who invite take great care not to commit to odd. If the DG of a company proposes to a customer or the representatives of the staff a meal in a luxurious restaurant, they will be on their guard and be wary. Try on me buy letting me do catch at the expense of the company To avoid to be open to this suspicion, the choice of the place is essential. "When I invite the social partners to discuss about a lunch, I selected a nice hostel, so that everyone feels comfortable and can talk frankly", explains Dominique Franchot. Conversely, a trois-étoiles will continue for a major foreign client sensitive to this kind of attention, which is often the case of Asians. Another point to verify, the distance between the tables, which must be appropriate to the circumstances. A lively, restaurant perfect for a team that comes from getting a good contract, will be deprecated for sensitive discussions that require the tranquillity and discretion.

Another thorny problem: dietetics. The concern for the self builds among the leaders, and hunting calories is now open all year. "At luncheons to business, 20 of our customers end with a dessert", said Stéphane Lacroix. Because it contains calories and wait until other Diners, dessert becomes guilt. To remove this obstacle, Sofitel established coffee served with consumed quickly mignardises.

Drink less but better

Ditto for alcohol, whose consumption is significantly reduced. For companies which organise lunches in their own premises, the wine is now more often absent from the table. As the restaurant, "customers drink less but noon better." "The big winner is the wine by the glass we offer in addition to the wine list," said Sophie Morel, head of communications of the Brasseries Flo. More light and fast, the business dinner finally followed the transformation of business more responsive and "India" to force focus on their core business.